This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Paneer – 150gms (10 Pieces)
- Butter – 1Cube Or As Per Requirement
- Fresh Bread Crumbs – 3Tbsps
- Red Chili Powder – 1/8tsp
- Turmeric Powder – 1/2Of 1/8tsp
- Salt – To Taste (1/8tsp)
- Chat Masala – 1/8tsp
- Roasted Cumin Powder – 1/8tsp
- Chopped Coriander Leaves – 1Tbsp
Pre heat the grill machine and start making the coating mix. Melt butter in a microwave oven and keep it aside. Take few bread slices and grind in a mixer grinder to get fresh bread crumbs. Into a mixing bowl add fresh bread crumbs, chopped coriander leaves, red chili powder, turmeric powder, salt, chat masala, roasted cumin powder and mix well. Cut paneer into pieces. Take a paneer piece and dip it in melted butter to coat butter evenly on it. Then roll the paneer piece in the prepared mixture so that the mixture sticks on the buttered paneer piece evenly. Keep the prepared paneer piece in a plate and repeat the same with all the paneer pieces.
Spread some melted butter on the hot grill plate using a silicon brush. Arrange the prepared paneer pieces on the grill in an angle so that when paneer is grilled there would be cross grill marks on them.
Grill the paneer pieces on moderate temperature for few minutes till they are slightly crisp. Take them into a serving plate and serve with a ny dip of your choice.
Points To Remember:
Do not use fresh paneer to make grilled paneer---use one day old (Refrigerated) paneer and the pieces hold their shape when grilled.
Using fresh bread crumbs, gives coarse textured crumbs, than using dried bread crumbs which is fine textured--- However it is a personal choice and both type bread crumbs taste good.
All spices are added according to taste and may be adjusted.
Wash coriander leaves and pat dry on a kitchen towel to remove moisture and then finely chop them. If the coriander leaves are not finely chopped they do not stick to the paneer.
Do not grill the panner for a long time as it becomes chewy.
Ideally it is a party dish and should be made in front of the guests and served hot right from the grill in a chilly weather. So it is important that guests help the host so that all can enjoy making and eating the grilled paneer while chatting.
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